Baked Coconut Shrimp with Apricot Dipping Sauce

This baked coconut shrimp with apricot dipping sauce recipe is so delicious that you are going to swoon when you taste it. It’s also healthier than fried coconut shrimp, which makes it the perfect appetizer!

Are you an appetizer person? Can you make a meal of appetizers like I can? Not that I don’t enjoy eating a full meal but sometimes I crave to eat just appetizers. I blame it on pupu platters.

If only the pupu platter included this baked coconut shrimp, then it really would be perfect. The perfect pupu that no one could pooh pooh!

Seafood Cravings

I crave and eat this baked coconut shrimp at least once a month. Why? Because it’s not only delicious but it’s easy and fun. I love biting into a crispy shrimp after I’ve dipped it into this sweet and spicy apricot sauce. Absolutely glorious!

But don’t take my word for it, you need to make it for yourself to see just how right I am!

Tips:

Make the apricot sauce first and leave it on the counter so it stays at room temperature

You can use large fresh shrimp or frozen, for some reason I prefer frozen

If you use frozen shrimp, you can run cold water over it to hasten the thawing process

Make sure to remove the shells as well as the tails and devein the shrimp

The Making of the Baked Coconut Shrimp

First thing I do is take a pound of shrimp from the freezer and place it in my colander. I run some cold water over it to hasten thawing.

As I’m waiting for the shrimp to thaw, I start on the apricot sauce. I grab my medium shallow metal mixing bowl and add 1/2 cup apricot jam, 2 heaping teaspoons dijon mustard, 1 1/2 teaspoons soy sauce and a heaping teaspoon of horseradish! I take my trusty whisk and whisk it all together until it’s combined.

I scoop out the apricot sauce and place it in a small glass bowl.

By now the shrimp has thawed so I remove all of the shells and tails and make sure it’s deveined

I preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper.

Process shots for the Baked Coconut Shrimp:

Apricot sauce featured front and center. The deveined shelled shrimp in the background along with the rest of the ingredients

Other popular seafood recipes on Dishes Delish:

Please feel free to leave me a comment, do you sometimes eat appetizers as your main meal?

And as always, may all your dishes be delish.

If you’ve tried this baked coconut shrimp or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Place shrimp in the flour and coat both sides of each shrimp. I usually keep the shrimp in the bowl after they are floured until all of them are done

Dip each piece of shrimp in the egg and dredge them into the panko/coconut mixture, making sure both sides of the shrimp are coated. Place each shrimp on the pan

Spritze the shrimp lightly with an oil mister

Place pan in the oven and set timer for 8 minutes

Flip shrimp and bake for 2 more minutes

Place baked coconut shrimp on a platter

Serve

Pick up a shrimp, dip in the apricot sauce and eat

Smile

Enjoy

Recipe Notes

Tips:

Make the apricot sauce first and leave it on the counter so it stays at room temperature You can use large fresh shrimp or frozen, for some reason I prefer frozen If you use frozen shrimp, you can run cold water over it to hasten the thawing process Make sure to remove the shells as well as the tails and devein it

I love how simple and easy this is to make. I love shrimp and coconut is my favorite flavor but you added apricot and that is something I need to try for sure. Never had coconut and apricot together. I’m so trying this soon.

Sometimes I giggle when I pop things into the oven to bake, too! It’s a thing, I promise. And your shrimp look INCREDIBLE. I’m loving that they’re baked, and they look super crisp and crunchy. I would eat all of them on that platter – no need for little plates! <3